Beef and Potato Moussaka Recipe

Recipe By Slurrp

Beef and Potato Moussaka is a classic Greek dish that combines layers of tender beef, potatoes, and eggplant, topped with a creamy béchamel sauce. This hearty casserole is packed with flavors from the aromatic spices and herbs, and it's perfect for a comforting family dinner. The layers of meat and vegetables are baked until golden and bubbly, creating a deliciously satisfying dish that is sure to impress.

3.8
30 Rating -
Rate
Non Vegdiet
25minstotal
25minsPrep
1hr Cook
25m.total
25m.Prep
1hr Cook
Beef and Potato Moussaka
plan
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ingredients serve

Ingredients for Beef and Potato Moussaka Recipe

  • 0.17 pound Ground Beef
  • 0.17 Onion, Finely Chopped
  • 0.33 cloves Cloves Garlic, Minced
  • 0.17 teaspoon Ground Cinnamon
  • 0.17 teaspoon Dried Oregano
  • 0.08 teaspoon Ground Nutmeg
  • 0.08 teaspoon Salt
  • 1/25 teaspoon Black Pepper
  • 0.33 tablespoon Tomato Paste
  • 0.17 can Diced Tomatoes
  • 0.33 Large Potatoes
  • 0.17 Large Eggplant
  • 0.33 tablespoon Olive Oil
  • as required For The Bechamel Sauce
  • 0.67 tablespoon Butter
  • 1/25 cup All Purpose Flour
  • 0.33 cup Milk
  • 1/25 teaspoon Salt
  • 1/25 teaspoon Black Pepper
  • 1/25 teaspoon Ground Nutmeg

Directions: Beef And Potato Moussaka Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned. Drain any excess fat.
  • STEP 3.Add the onion, garlic, and spices to the skillet. Cook until the onion is softened and the spices are fragrant.
  • STEP 4.Add the tomato paste and diced tomatoes to the skillet. Stir well to combine. Simmer for 10 minutes.
  • STEP 5.Meanwhile, peel and slice the potatoes and eggplant into thin rounds.
  • STEP 6.In a greased baking dish, layer half of the potato slices on the bottom. Top with half of the meat mixture, followed by half of the eggplant slices.
  • STEP 7.Repeat the layers with the remaining ingredients, finishing with a layer of eggplant on top.
  • STEP 8.In a saucepan, melt the butter over medium heat. Stir in the flour to make a roux. Cook for 2 minutes.
  • STEP 9.Gradually whisk in the milk, stirring constantly until the sauce thickens. Season with salt, pepper, and nutmeg.
  • STEP 10.Pour the béchamel sauce over the moussaka, spreading it evenly.
  • STEP 11.Bake in the preheated oven for 45-50 minutes, or until the top is golden and the potatoes are tender.
  • STEP 12.Allow the moussaka to cool for a few minutes before serving. Serve hot, garnished with fresh herbs if desired.

Cooking Tips

  • To save time, you can prepare the meat mixture and béchamel sauce in advance.
  • For a vegetarian version, you can substitute the ground beef with lentils or mushrooms.
  • Moussaka tastes even better the next day, so you can make it ahead of time and reheat it for a quick and delicious meal.

Storage and Serving

  • Leftover moussaka can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the moussaka in the oven or microwave until heated through.
  • Serve the moussaka as a main dish with a side salad and crusty bread for a complete meal.
Nutrition
value
433
calories per serving
21 g Fat31 g Protein30 g Carbs5 g FiberOther

Current Totals

  • Fat
    21g
  • Protein
    31g
  • Carbs
    30g
  • Fiber
    5g

MacroNutrients

  • Carbs
    30g
  • Protein
    31g
  • Fiber
    5g

Fats

  • Fat
    21g

Vitamins & Minerals

  • Calcium
    271mg
  • Iron
    5mg
  • Vitamin A
    375mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    80mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    52mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    86mg
  • Manganese
    < 1mg
  • Phosphorus
    442mg
  • Selenium
    32mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp